In the kitchen this morning, we welcome Executive Chef Ryan Marcoux from Grill 23. Located in Boston’s Back Bay, Grill 23 & Bar, the premier steak and seafood grill in New England, has been setting the standard for steakhouses in Boston for four decades. Today, Chef Marcoux will be making a Dry Aged New York Strip and serving it with their new side dish of Brussels Sprouts with Garlic and Chili Honey.


  • 12 oz brussels sprouts (cut in half)
  • Prosciutto (julianne)
  • ½ cup shallots (julianne)
  • 1 oz garlic (chopped)
  • 1T smoked paprika
  • 2 oz honey
  • 2 oz Canola oil
  • Salt & pepper to taste


  1. Mix the paprika and honey together, reserve for later.
  2. In a hot sauté pan, place in the Brussels sprouts flat side down and then add oil.
  3. Once the Brussels are starting to brown add the prosciutto and mix throughout the sprouts.
  4. As the prosciutto starts to get crisp add the shallots and garlic, cook until soft and aromatic.
  5. Finish with salt, pepper and drizzle with the chili honey.

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